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One of the most refreshing ways to enjoy fruit is in a cool drink. A cross between fruit juice and bubbly soda, this fruity cooler has summertime written all over it.

Watermelon and strawberry are the perfect pair for a light, vitamin-packed drink. With so few components, the quality of the ingredients and the simple twists (a squeeze of lime juice for example) make all the difference.

Sweet simplicity

Servings: 2

Ingredients

2 cups watermelon chunks, seeds removed

1 cup frozen strawberries

1/2 cup sparkling water (or more according to your preference)

Juice from 1/2 lime

Watermelon wedges, for garnish

Directions

In a blender, purée the watermelon chunks, strawberries and lime juice. Blend until smooth.

Stir in 1/2 cup sparkling water.

Serve over ice and garnish with watermelon wedges.

Tips:

Use ripe fruit, even fruit that’s slightly past its prime. The sweet, rich notes of the fruit will come through.

Adding simple syrup, agave, and maybe a splash of vodka opens a world of flavor possibilities.

A favorite trick of mine is to make two batches of the cooler and freeze one batch in ice cube trays to use when serving. That way the cubes won’t dilute the drink.

Looking for a quick and easy breakfast that’s not just tasty and healthy, but also subs for dessert? Look no further!

Delicious breakfast, topped with Greek yogurt!

Filled with fiber rich foods – including bananas, apples, berries, and nuts – baked fruit and berry oatmeal has become my favorite way to greet the day.

I stumbled on a baked oatmeal recipe awhile back, and have been tweaking it ever since.

The original recipe used butter and refined sugar, which I’ve replaced with applesauce, bananas, and honey. You can make the oatmeal dairy- or gluten-free by making some easy substitutions like using almond milk or gluten-free rolled oats.

Need more reasons to love this recipe? Bananas provide one of the highest sources of naturally available vitamin B6. Berries, often described as “super foods,” are sweet, delicious, and happen to be packed with disease-fighting phytochemicals and antioxidants.

I like to whip up my oatmeal over the weekend, and instantly have breakfast for the next few days by simply reheating it in the microwave and topping it with yogurt or honey.

You can find the recipe here on my friend Karen’s blog The Tasty Bite, where I posted it as a guest blogger.

Tips:

Although I prefer using fresh in-season berries, frozen berries also work well in this recipe.

Make sure to use ripe bananas. They taste sweeter due to their higher sugar concentrations. Greener, less ripe bananas contain higher levels of starch, which gives them a “starchier” taste.